Pork-and-Cabbage-Filled Buns

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    For a festive party finish, top the Chinese dim sum-style buns with black and white sesame seeds.

    By
    BHG Test Kitchen
    BHG Test Kitchen

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    Updated on May 11, 2022
    Pork-and-Cabbage-Filled Buns
    Photo: Peter Krumhardt
    Prep Time:
    40 mins
    Rise Time:
    1 hrs
    Bake Time:
    15 mins
    Total Time:
    40 mins
    Servings:
    15
    Yield:
    15 buns

    Ingredients

    • 3 cup all-purpose flour

    • 1 package active dry yeast

    • 1 cup milk

    • ¼ cup sugar

    • 2 tablespoon butter

    • ½ teaspoon salt

    • 2 eggs

    • Pork-and-Cabbage Filling (see recipe below)

    • 1 tablespoon water

    • Black and white sesame seeds (optional)

    • Baby bok choy leaves (optional)

    Pork-and-Cabbage Filling

    • 2 tablespoon soy sauce

    • 1 teaspoon cornstarch

    • 1 teaspoon sugar

    • ½ teaspoon toasted sesame oil

    • ¼ teaspoon ground black pepper

    • 2 tablespoon butter

    • 1 teaspoon grated fresh ginger

    • 1 clove garlic, minced

    • 3 cup finely shredded baby bok choy or Chinese cabbage

    • 1 cup chopped fresh shiitake mushrooms

    • ¾ cup shredded carrot

    • ½ cup thinly sliced green onion

    • 8 ounce chopped lean boneless pork

    Directions

    1. In a large mixing bowl, stir together 1-1/2 cups of the flour and the yeast. In a small saucepan, heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture; add one of the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

    2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).

    3. Meanwhile, prepare Pork-and-Cabbage Filling. Set the filling aside to cool.

    4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 15 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Cover and let rest for 10 minutes.

    5. Preheat oven to 350 degrees F. Line an extra-large baking sheet with foil; grease foil. Roll or pat each ball of dough into a 4-inch circle. Brush edges with a little water. Place 2 tablespoons filling in center of each circle. Bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns seam side down on prepared baking sheet.

    6. In small bowl, combine remaining egg and the 1 tablespoon water. Brush evenly over buns. If desired, sprinkle with sesame seeds.

    7. Bake for 15 to 18 minutes or until buns are golden brown. Transfer buns to a wire rack; cool slightly. Serve warm. If desired, garnish the platter with bok choy leaves. Makes 15 buns.

    Pork-and-Cabbage Filling

    1. In a small bowl, stir together soy sauce, cornstarch, sugar, toasted sesame oil, and pepper; set aside. In a large skillet, melt 1 tablespoon of the butter. Add ginger and garlic; cook and stir 15 seconds. Add bok choy, mushrooms, carrot, and green onion; cook and stir for 2 minutes. Remove mixture from skillet. Melt remaining 1 tablespoon butter in skillet; add pork. Cook and stir about 2 minutes or until pork is no longer pink. Return vegetable mixture to skillet. Add soy sauce mixture. Cook and stir for 2 minutes.

    Prepare and bake buns as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw buns, covered, overnight in the refrigerator. Wrap buns in foil and bake in a 300 degree F oven about 15 minutes or until heated through.